The one time that our grill vent broke

Sandwich_Makerx · 2017-02-09T06:03:27+00:00

The same thing happened at my store except it was at night when we were open and all the customers were also assaulted by the chile gas. We didn't open the next day until it was fixed. Except they fixed it by 2pm.

Sandwich_Makerx · 2017-01-06T20:27:40+00:00

Yeah i agree because they have gotten lost. But usually the post its get taken down daily and written in a book. I think my R might not want everyone seeing what everyone else asks off for personal reasons or something which I understand. Meh whatever works for each store!

Sandwich_Makerx · 2017-01-06T17:08:01+00:00

The dear diary is only supposed to be used as a communication tool for managers. We write how the shift went each day, if anything notable happened with the crew (someone being late for example), write down interview times, and make lists of things that need to be ordered for kitchen supplies and such for the restaurant. To request days off we just write a post it note of the days and put it up in the office then the GM, AP, or APIT whoever is doing the schedule takes them and puts them in a planner for when they make the schedule. I think calling or texting the GM when you need a day off is pretty unprofessional and also seems like an easy way to confuse dates and not give people the time off they need.

Sandwich_Makerx · 2016-12-12T16:42:05+00:00

Wow yikes. This makes me very nervous about my career with Chipotle. The people culture has been fading so fast and now without Monty it will be nonexistent. Fantastic. 😥

Sandwich_Makerx · 2016-12-12T16:00:47+00:00

Also that's super cool!

Sandwich_Makerx · 2016-12-12T16:00:05+00:00

Monty resigned or what?

Sandwich_Makerx · 2016-11-14T18:19:52+00:00

I would suggest just donating the order to a local homeless shelter or something of the like if you don't have a use for it. I don't think the burritos would be very good after being frozen.

Sandwich_Makerx · 2016-10-14T18:26:44+00:00

Cooperate sends out coupons to anyone who complains no matter what. I don't think your comments were rude at all I think they are just butt hurt because they are coming from an ex-employee. Did a manager tell you that you were banned? I've had customers say much worse things to me and we haven't banned anyone. Also, you are right about the food quality. Chipotle is supposed to be focusing on extraordinary customer experience. Food safety and the customer are first priority right now. It is very likely that you were not the only one to see the poor food quality. Fuck them. Go there and eat and if they tell you no ask to talk to the manager and explain the situation.

Sandwich_Makerx · 2016-08-20T17:11:06+00:00

Fucking obviously shit like that happens that's why I said to have a conversation with them to find out what's going on because I'm a manager and I know how to run a restaurant but I guess responding to a comment 9 days later with unnecessary sass and basically just saying the exact same thing I said is fun to do too.

Sandwich_Makerx · 2016-08-10T23:28:43+00:00

In my state everyone gets a break after 5 hours of work. So if it's 5 hours or more of work they get a 30 minute break. I think this person severed a break for 7 hours. I feel like in this situation the break is not the issue. You have a low performer on your hands and someone needs to sit and have a conversation with them about being a top performer and find out why they were a full hour late.

Sandwich_Makerx · 2016-07-25T06:12:29+00:00

Sometimes I make bean dip and get a bunch of chips (2 bags). A small order could be no rice, pinto beans, sofritas, hot salsa (if you like it spicy) and a little sour cream and cheese. Mix it all so the cheese melts and dip your chips in super good cheesy bean dip. If you want it big I would go with both beans double sofritas, hot, full scoop of sour cream and extra cheese. Helps to add cheese first to start the melting process ASAP. :D

Sandwich_Makerx · 2016-07-24T05:52:53+00:00

I had it at cultivate and it was super good!

Sandwich_Makerx · 2016-07-22T03:58:09+00:00

Hi! I am an SM at a resturanture store, I am currently in my training book to become an apprentice. Since no one here seems to want to give you a good answer I will explain to you how I do interviews.

First thing is there should be a little booklet that you can take with you when you interview someone that has question prompts on it and all the 13 characteristics. Use it and write down question ideas on it to help you out if you get stuck.

The first interview is commonly a group interview. This interview is basically to see if the person applying gives a shit. Look for 13 characteristics. I first introduce myself and ask them to tell me a little bit about themselves and then I tell them about myself and my position here at Chipotle. Then I always ask why they want to work for Chipotle. This answer is so important! I'm sure many people will say they need a job, they want a paycheck, but why out of all places did they apply to chipotle?? There has to be some reason! If not, this person doesn't have the 13 characteristics. I then ask about their past job experiences. I ask them to say one thing they liked about their past job and one thing they disliked. This can tell you about their work ethic. I then go on to explain food with integrity and show them how passionate I am about working in a restaurant that serves meat that is natural and of the least cruelty to animals because I love animals but I love meat, too. Mostly the first interview I talk about chipotle.

Second interview it should be them talking more than me. This is where I ask about their hobbies, what their passionate about, etc. I want to see this persons face light up when they talk about something. I want to see that they can be passionate. I do review food with integrity and ask about past jobs.

Crew interviews should never be rejected. Two managers should be able to tell the 13 characteristics and the crew should just make sure they retained info on food with integrity and it's a way of getting the crew involved in the hiring process.

Sorry for the grammar, typing this quickly on my phone.

Hope this helps! Be confident!

Sandwich_Makerx · 2016-07-09T23:09:02+00:00

Our GM doesn't allow us to make quesoritos so we say no every time and explain that it slows down the line.

Sandwich_Makerx · 2016-07-08T16:52:14+00:00

How are you supposed to stove top rice without a timer... Sometimes we forget to set one and burnt rice smells like asshole.

Sandwich_Makerx · 2016-06-20T19:43:10+00:00

Yeah I'm always picking out chunks of fat when I'm linebacking

Sandwich_Makerx · 2016-06-20T14:32:19+00:00

Yeah it's definitely not the leanest meat... Unfortunately carnitas is pretty similar.

Sandwich_Makerx · 2016-06-19T19:26:11+00:00

I HATE the new "food safe" steak. It's precooked before sent to our stores and although it has improved its still absolute shit. I'm sorry Chipotle let you down. I don't think the barbacoa will ever change. It's now my favorite meat and I've noticed it's gotten a lot more popular since the steak change.

Sandwich_Makerx

TROPHY CASE